For the Rice Noodle Salad Bowl:
1 head lettuce, shredded
1 cup fresh herbs (mint, cilantro, basil)
1 cucumber, julienned
1 carrot, julienned
1 cup bean sprouts
¼ cup roasted peanuts, crushed
¼ cup fried shallots
For the Lemongrass Chicken Brochette:
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 stalks lemongrass, finely chopped
6 cloves garlic, minced
¼ cup brown sugar
For the Spring Rolls:
8 spring roll sheets
4 oz pork, minced
1 cup cabbage, shredded
1 tbsp fresh ginger, minced
2 cloves garlic, minced
¼ cup white sugar
For the Skewered Shrimp:
For the Nuoc Cham Dipping Sauce:
¼ cup lime juice
¼ cup sugar
2 cloves garlic, minced
1 red chili, finely chopped
1 ½ cups coconut water
¼ cup shredded carrot (optional)
For the Rice Noodle Salad Bowl:
1
Prepare the Rice Noodles:
- Cook rice noodles according to the package instructions. Drain and rinse with cold water. Set aside.
2
Prepare the Vegetables:
- Julienne the cucumber and carrot.
- Shred the lettuce.
- Prepare the fresh herbs by picking the leaves.
3
Assemble the Salad Bowls:
- Divide the rice noodles among four bowls.
- Top with lettuce, cucumber, carrot, bean sprouts, fresh herbs, crushed peanuts, and fried shallots.
For the Lemongrass Chicken Brochette:
4
Marinate the Chicken:
- In a blender, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, and Chinese 5 spice. Blend until smooth.
- Add the marinade to a bowl and mix in the chicken pieces. Let it marinate for at least 30 minutes or overnight in the refrigerator.
5
Grill the Chicken:
- Thread the marinated chicken onto skewers.
- Preheat a grill or grill pan over medium-high heat.
- Grill the chicken skewers until cooked through and slightly charred, about 5-7 minutes per side.
For the Spring Rolls:
6
Prepare the Filling:
- In a bowl, combine minced pork, shredded cabbage, minced ginger, minced garlic, fish sauce, and white sugar.
7
Assemble the Spring Rolls:
- Place a small amount of the filling mixture in the center of each spring roll sheet.
- Fold in the sides and roll tightly to form a spring roll.
- Repeat with the remaining spring roll sheets and filling.
8
Cook the Spring Rolls:
- Heat oil in a deep frying pan over medium heat.
- Fry the spring rolls until they are golden brown and crispy. Drain on paper towels.
For the Skewered Shrimp:
9
Prepare the Shrimp:
- Cook the premade skewered shrimp according to the package instructions.
Nuoc Cham Dipping Sauce:
10
Prepare the Sauce:
- In a bowl, combine 1/4 cup fish sauce, 1/4 cup lime juice, 1/4 cup sugar, 2 cloves minced garlic, finely chopped red chili, and 1 1/2 cups coconut water.
- Stir until the sugar is dissolved.
- Optionally, add shredded carrot for extra texture.
Serving:
11
Assemble the Bowls:
- Place the lemongrass chicken brochettes, spring rolls, and skewered shrimp on top of the rice noodle salad bowls.
12
Serve with Nuoc Cham:
- Serve the rice noodle salad bowls with a side of Nuoc Cham dipping sauce.
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CategoryEntree
Ingredients
For the Rice Noodle Salad Bowl:
1 head lettuce, shredded
1 cup fresh herbs (mint, cilantro, basil)
1 cucumber, julienned
1 carrot, julienned
1 cup bean sprouts
¼ cup roasted peanuts, crushed
¼ cup fried shallots
For the Lemongrass Chicken Brochette:
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 stalks lemongrass, finely chopped
6 cloves garlic, minced
¼ cup brown sugar
For the Spring Rolls:
8 spring roll sheets
4 oz pork, minced
1 cup cabbage, shredded
1 tbsp fresh ginger, minced
2 cloves garlic, minced
¼ cup white sugar
For the Skewered Shrimp:
For the Nuoc Cham Dipping Sauce:
¼ cup lime juice
¼ cup sugar
2 cloves garlic, minced
1 red chili, finely chopped
1 ½ cups coconut water
¼ cup shredded carrot (optional)